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Author Notes: This celebrates spring with vibrancy and spunk and packs a hearty punch. It brings together assorted spring greens, peas, pea shoots, sprouts, and french green lentils with pan-seared salmon and a horseradish dressing. Take heed, this salad has a delicious, but fierce, bite to it from that horseradish. It can be prepared and packed ahead of time, making for a great weekday lunch option. —Chase the Flavors
Serves 2 for lunch/dinner
- 2 cups assorted greens (I used baby kale and spinach)
- 1 cup peas
- 2 cups pea shoots
- 1/2 cup sprouts
- 1/2 cup flat leaf parsley, chopped
- 1 cup french green lentils (1/2 cup dried lentils)
- 2 salmon filets
- 1 tablespoon olive oil
- salt and pepper
- 1 cup plain yogurt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons freshly grated horseradish root (or substitute prepared horseradish)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Boil peas for 3 minutes, strain, then set aside to cool.
- To cook the lentils, place 1/2 cup of dried lentils in a medium saucepan. Cover with cold water, bring to a boil and boil for 2-3 minutes. Strain and rinse the lentils and the pan thoroughly. Return the lentils to the saucepan and cover with 2 cups of water. Bring to a boil, then lower to a simmer and cook until tender, about 20 minutes. Strain any excess water, then set aside to cool.
- Arrange salad components (greens, peas, pea shoots, sprouts, parsley, and lentils) in two separate bowls.
- For the salmon, heat olive oil over medium-low heat in a skillet. Season both sides of the salmon filets with salt and pepper. Drop the filets onto the hot skillet, skin-side up. Cook for 3 minutes until browned, flip with a spatula, then cook an additional 2 minutes until cooked through. Let cool slightly before serving.
- For the horseradish dressing, combine yogurt, lemon zest, lemon juice, grated horseradish, and salt in a small bowl. Use more or less horseradish as desired. Stir until smooth.
- Top the salads with salmon filets and as much dressing as you prefer. Refrigerate leftover dressing for up to 2-3 days.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff